Bacon! Only made better when combined with something like a portobello mushroom. We think that you will love this amazing appetizer!



6 servings

Prep time

15 minutes

Cooking time

8-12 minutes


137 kcal


  • 6 large baby portobello (aka cremini) mushrooms, about 3 inches in diameter

  • 113g (4oz) cream cheese (½ cup), softened

  • ½ tsp fine sea salt

  • 3 dashes hot sauce, or to taste

  • 60g (2oz) blue cheese, crumbled

  • 6 strips bacon, cut in half lengthwise

  • ½ batch The Best Blue Cheese Dressing (store-bought), for serving


  • Preheat the oven to 200°C/400°F. Line a rimmed baking sheet with parchment paper.
  • Remove the mushrooms’ stems and finely chop them (I use a food chopper for this task). In a small bowl, combine the chopped stems. Combine the softened cream cheese, salt, and hot sauce in a mixing bowl. Taste and adjust with more hot sauce if necessary.
  • Place the mushroom caps, cavity side up, on a baking sheet lined with parchment paper. Stuff the mushroom caps with the cream cheese mixture. Crumble the blue cheese over the filling.
  • Wrap two bacon halves around each mushroom cap, forming a cross, and secure with a toothpick; otherwise, the bacon will curl up as it cooks.
  • Bake the stuffed mushrooms for 10 minutes, or until the bacon is done to your preference. Serve with blue cheese dressing on the side.
  • Refrigerate leftovers in an airtight container for up to 4 days. Reheat for 4 minutes on a rimmed baking sheet in a preheated 200°C/400°F oven, or until the bacon is crisp and the mushrooms are warm.

Nutrition Facts

6 servings per container

  • Amount Per ServingCalories137
  • % Daily Value *
  • Total Fat 10.5g 17%
    • Saturated Fat 4.9g 25%
  • Sodium 249mg 11%
  • Total Carbohydrate 5.9g 2%
    • Sugars 2.3g
  • Protein 5.3g 11%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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